• Imaging Science in Dentistry
• /
• 제30권1호
• /
• pp.55-62
• /
• 2000

Purpose: This study was performed to develop the electronic textbook (CD-rom title) about preclinical practice of oral and maxillofacial radiology, using multimedia technology with interactive environment. Materials and Methods: After comparing the three authoring methods of multimedia, i.e. programming language, multimedia authoring tool and web authoring tool, we determined the web authoring tool as an authoring method of our electronic textbook. Intel Pentium II 350 MHz IBM-compatible personal computer with 128 Megabyte RAM, Umax Powerlook flatbed scanner with transparency unit, Olympus Camedia l400L digital camera, ESS 1686 sound card, Sony 8 mm Handycam, PC Vision 97 pro capture board, Namo web editor 3.0, Photoshop 3.0, ThumbNailer, RealPlayer 7 basic and RealProducer G2 were used for creating the text document, diagram, figure, X-ray image, video and sound files. We made use of javascripts for tree menu structure, moving text bar, link button and spread list menu and image map etc. After creating all files and hyperlinking them, we burned out the CD-rom title with all of the above multimedia data, Netscape communicator and plug in program as a prototype. Results and Conclusions : We developed the dental radiology electronic textbook which has 9 chapters and consists of 155 text documents, 26 figures, 150 X-ray image files, 20 video files, 20 sound files and 50 questions with answers. We expect that this CD-rom title can be used at the intranet and internet environments and continuous updates will be performed easily.

• 대한지역사회영양학회지
• /
• 제22권2호
• /
• pp.115-126
• /
• 2017

Objectives: The purpose of the study was to develop communication strategies for effective nutrition education targeting pregnant women and to create nutrition education contents. Methods: The format and the contents of online resources on nutrition information for pregnant women provided by reliable institutions were analyzed. Possible solutions to overcome barriers of nutrition education as well as communication strategies for effective nutrition education were identified by a brainstorming process. Based on the communication strategies, contents for nutrition education were created. Understandability, level of interest, applicability to daily life, harmony of text and illustration, and overall satisfaction of the contents were evaluated by dietitians and pregnant women. Results: The four communication strategies were developed; (1) to focus on a few important messages, (2) to provide evidence-based information, (3) to create illustrations or infographics with a minimum amount of text, and (4) to provide tips on how to improve the current diet options. Based on these strategies, the contents were focused on three important nutrients for pregnant women, folate, iron, and calcium. The percentages of the recommended nutrient intakes of the three nutrients on selected menu and its improved version by adding a dish or changing a dish into another dish were calculated and provided. Finally, the contents were delivered as illustrations with a minimum amount of text. Overall, dietitians and pregnant women were satisfied with the contents. Conclusions: The contents developed in this study can be used in a pamphlet or a pregnancy diary, or can be shared in social networking services. Further contents on other nutrients and various menu are expected to be developed using these communication strategies.

• 한국정보통신학회:학술대회논문집
• /
• 한국해양정보통신학회 2011년도 춘계학술대회
• /
• pp.227-229
• /
• 2011

웹 사이트를 효과적으로 개발하기 위해 Ajax, jQuery등과 같은 다양한 기술이 개발되고 있다. 관리자 인터페이스를 강력하게 함으로써, 관리자 메뉴에서 다양한 기능을 손쉽게 제작할 수 있지만, 이러한 경우 텍스트 형태를 벗어나지 못하거나, 코드를 그 때 그 때 수정하고 있는 실정이다. 이러한 문제점을 해결하기 위해, 본 논문에서는 CSS를 데이터베이스와 연동하여 제공하고, 이러한 CSS 기능과 다양한 오픈 폰트를 이용해 텍스트를 이미지로 변환함으로써, 기존의 웹 사이트 제작 방법과의 차별화된 기능을 제공하는 방법에 대해 기술한다.

• 한국음향학회지
• /
• 제41권3호
• /
• pp.359-366
• /
• 2022

본 논문에서는 콘포머 기반 FastSpeech2를 이용한 한국어 메뉴 음성합성기를 제안한다. 콘포머는 본래 음성 인식 분야에서 제안된 것으로, 합성곱 신경망과 트랜스포머를 결합하여 광역과 지역 정보를 모두 잘 추출할 수 있도록 한 구조다. 이를 위해 순방향 신경망을 반으로 나누어 제일 처음과 마지막에 위치시켜 멀티 헤드 셀프 어텐션 모듈과 합성곱 신경망을 감싸는 마카론 구조를 구성했다. 본 연구에서는 한국어 음성인식에서 좋은 성능이 확인된 콘포머 구조를 한국어 음성합성에 도입하였다. 기존 음성합성 모델과의 비교를 위하여 트랜스포머 기반의 FastSpeech2와 콘포머 기반의 FastSpeech2를 학습하였다. 이때 데이터셋은 음소 분포를 고려한 자체 제작 데이터셋을 이용하였다. 특히 일반대화 뿐만 아니라, 음식 주문 문장 특화 코퍼스를 제작하고 이를 음성합성 훈련에 사용하였다. 이를 통해 외래어 발음에 대한 기존 음성합성 시스템의 문제점을 보완하였다. ParallelWave GAN을 이용하여 합성음을 생성하고 평가한 결과, 콘포머 기반의 FastSpeech2가 월등한 성능인 MOS 4.04을 달성했다. 본 연구를 통해 한국어 음성합성 모델에서, 동일한 구조를 트랜스포머에서 콘포머로 변경하였을 때 성능이 개선됨을 확인하였다.

• 한국식생활문화학회지
• /
• 제28권2호
• /
• pp.145-157
• /
• 2013

The purpose of this study was to develop cultural food contents from local dishes related to the historical and cultural heritage in the representative areas of Gurye and Jinan. The information on 'Story' was collected from each region's representative local native journal, searches of related web-sites, analysis of old literature, and interviews of traditional households. 'Telling', the conveyance, was focused on texts of literature analysis, which were synthesized from historical conditions, regional food materials, cuisine, regional symbolism, etc. The created food contents were displayed with balanced and healthy Korean food dishes after nutritional analysis. In Gurye, the content was extracted from the story of Hwang hyun (黃玹, 1855-1910) - figura of Gurye - and his collection, "Maecheonyarok", and the storytelling native food was prepared. In Jinan, the content was extracted from the text of an anecdote from "filial son Kwang-beom Lee", a local journal. We tried to express Gurye's clean image in connection with the patriot - Hwang hyun (his nick name was Maecheon), in the late period of Chosun through the unprocessed and simple nature of the dining table. As in Jinan's storytelling materials, we tried to express a healthy menu of health food for older people based on the clean nature and documents about the real character's filial behavior. The developed healthy menu and dining table properties in this study have been established in accordance with nutrient intake standards of energy in Korea.

• 한국지역사회생활과학회지
• /
• 제17권1호
• /
• pp.165-173
• /
• 2006

The farmers' nutritional condition can not be compared with other citizens according to the Korean National Health & Nutrition Examination Survey, and based on other literature reviews. These farmers have either less access to educational materials or have no idea and do not understand the importance of nutritional education. The purpose of this study is to develop an appropriate reading material on nutrition to educate the farmers. To do this, the first step was to gather sufficient available materials for the review of related literature. Second, a survey was conducted to assess the needs of farmers and extension workers for educational materials on nutrition. The results showed that the farmers preferred the following topics: Menu Planning or Menu for Health' (62.1%), Dietary Assessment (49.7%), Dietary Guideline for Farmers (35.7%), and Cooking Method and Recipe (32.6%). They also preferred the booklet type (62.7%). These materials basically contained literature review, lesson plan, and needs assessment. The booklets contained in detail: 1) Dietary assessment - nutritional assessment, and assessment of meal 2) Dietary guidelines for farmers - reduce salt intakes, eat calcium-rich foods, ideal body weight, reduce alcohol-drinking and smoking, tips on eating soybean, eat meat and fish, tips on eating fruits, eat shellfish and seaweeds, and tips on eating dietary fibers, and 3) Plan a meal - menu planning and sample menu by farming patterns. Finally, the text of the final material was improved by the graphic designer using Quark Express 3.3, Photoshop 6.0, Illustrator 10.0, and Painter 8.0. The booklet has 46 pages and divided into three chapters. This contains simple and affordable recipes and provides some helpful tips for dietary and changing lifestyles. This booklet is made available for farmers and other groups interested in nutrition education.

• 한국정보처리학회:학술대회논문집
• /
• 한국정보처리학회 2020년도 춘계학술발표대회
• /
• pp.389-392
• /
• 2020

The growth in social media, blogs and restaurant listing directories have led to increasing customer reviews about restaurants, their quality of food items and services available on the internet. These user reviews offer a massive amount of valuable information that can be used for various decision-making purposes. Currently, most food recommendation sites provide recommendation scores about restaurants rather than food items of the restaurant and the provided recommendation scores may be biased since they are calculated only from user reviews listed only in their sites. Usually, people wants a reliable recommendation about foods, not restaurant. In this paper, we present a reliable Korean food items rating method; we first extract food items by applying NER technique to restaurant reviews collected from many Korean restaurant recommendation web sites, blogs and web data. Then, we apply lexicon-based sentiment analysis on collected user reviews and predict people's opinions as sentiment polarity scores (+1 for positive; -1 for negative; 0 for neutral). Finally, by taking average of all calculated polarity scores about a food item, we obtain a rating to individual menu items of the restaurant. The proposed food item rating is more reliable since it does not depend on reviews of only one site.

• 한국멀티미디어학회논문지
• /
• 제22권11호
• /
• pp.1215-1222
• /
• 2019

Recently, people with disabilities also search for and collect information from the web through smart devices, and save collected information on smart devices or take notes. For non-disabled people, various memo applications are provided on the market, so it is more convenient to choose according to their preference. However, existing memo services are limited for use by blind people due to the importance of visual information. The problem with blind people when using smart devices is that the screen is not recognized, so it is not possible to check in which location the menu of the application exists. In addition, it is difficult to input and manipulate text, and systematic file management and control are not possible. Therefore, in this paper, we propose the development of voice memo service that blind people can use only voice and hearing information and can operate menu with Bluetooth remote controller. We will develop a system that includes a comprehensive voice file management function for storing, searching, playing, and deleting files, rather than simply storing voice files.

• 한국콘텐츠학회논문지
• /
• 제22권5호
• /
• pp.1-15
• /
• 2022

본 연구에서는 밀키트 제품 평가에 영향을 미치는 요인을 파악하기 위하여 밀키트 제품 리뷰 데이터에 대한 텍스트 분석을 수행하였다. 분석에 사용된 자료는 네이버 쇼핑 사이트에서 판매되고 있는 밀키트 제품에 대한 리뷰 334,498건을 스크래핑하여 수집하였다. 텍스트 자료에 대한 전처리 과정을 거쳐 제품 리뷰에 빈번히 등장하는 단어를 추출한 후 워드클라우드 및 감성분석을 수행하였다. 감성분석시 제품 리뷰에 대한 긍정 또는 부정의 레이블은 평점을 기준으로 설정하여 반응변수로 활용하였고, 입력변수로는 단어들의 정규화 단어빈도-역문서빈도 (TF-IDF) 값을 구하여 사용하였다. 리뷰의 극성을 판별하는 모형으로는 로지스틱 회귀모형, 서포트 벡터 머신, 랜덤 포레스트 알고리즘을 적용하였으며, 분류 정확도 및 해석가능성을 고려하여 로지스틱 회귀모형을 최종 모형으로 선택한 후 제품 범주별 감성분석 모형으로 사용하였다. 각 제품 범주별로 도출된 로지스틱 회귀모형으로부터 밀키트 제품 구매 후 긍·부정의 감성을 발생시킨 주요 요인들을 밝혀내었다. 결과적으로 텍스트 분석을 통해 밀키트 제품 개발 시 특정 카테고리, 메뉴, 재료에 대한 긍정 요소를 극대화하고 부정적 위험 요소를 제거할 수 있는 기반을 제공할 수 있음을 확인하였다.

• 유통과학연구
• /
• 제18권4호
• /
• pp.87-96
• /
• 2020

Purpose: In this paper, we provide an illustration of Indonesian youth Social Networking Service (SNS) behavior and its relation to their culinary activity. Specifically, their behavior of culinary activity preferences and also the factors affecting their action of spending their money. Data and methodology: We gathered primary data from stratified random questionnaire survey (406 youth). The gathered data was analyzed using text data mining and statistics using R statistical computing language. Results: 1) We found out why our respondents are interested in following the accounts of SNS food influencers: i.e. visually attracted to the posts, as their reference to find places to dine out, as their reference to try new food menu and to get nostalgic feeling about the food. 2) The respondents decide to actually go to the recommended culinary places because of several factors, specifically, its description (visual and text), location, word of mouth (WoM), the experience of being to that place and price. 3) Important factors affecting culinary spent are income, number of following food influencer account, SNS usage time and their interest when looking at WoM. Conclusions: SNS behavior influences Indonesian youth culinary activity preferences and spent.